Made with grated sweet potato and beets, this easy fritter recipe makes a delicious side dish for dinner. Pan fried to keep them super crispy on the outside and tender inside.
A pinch of chili pepper and a sprinkle of curry powder bumps up the flavor in these sweet potato and beet vegetable cakes, making them undeniably scrumptious. The mouthwatering smell of sweet potatoes and spices hitting the hot pan is dizzying in the best possible way.
Crispy sweet potato cakes are one of our go to side dishes around here, and this new recipe incorporating beets is now a favorite too.
Both sweet potatoes and beets are loaded with vitamins and minerals that your body needs, plus sweet potatoes are an excellent source of fiber. These sweet potato and beet fritters are not only delicious, they’re also nutritious.
Sweets & Beets Fritter Recipe
One of our favorite salty snacks are the sweets and beets chips. I love the combination of sweet potatoes and beets and wanted to combine them into something a little healthier that we could enjoy more often.
These tasty little veggie cakes turned out so well, they are going into the regular rotation. The color is outstanding, thanks to the beets in this recipe.
vegetable fritter recipe
From the very first veggie cakes I ever made, I knew I was hooked. Taking all kinds of vegetables and turning them into crispy cakes, or fritters, were my thing.
Making an easy fritter recipe that incorporates sweet potatoes and beets, to mimic the taste of our favorite “sweets and beets” chips was the goal with this particular recipe. I think it’s pretty good!
I am a fan of all things fritter.
A long time ago, when this blog was very new, I made corn fritters that are still one of our favorite treats. And, the end of summer always means zucchini fritters in our house. If it’s a vegetable, I’ll find a way to make it into a fritter or a veggie cake.
This grated sweet potato cake with beetroot is sweet and full of flavor. It makes a great side dish, but would also make a fantastic appetizer. Make them slightly smaller and serve at your next party!
How to make fritters
The first step in making any vegetable fritter recipe is prepping the veggies. In this case, it’s grating sweet potatoes and beets. I use my food processor for this task. It makes quick work of it and it saves my elbow.
I have an 11 cup food processor and this size will work with this recipe. If yours is smaller, you may have to do it in 2 batches.
If I’m not making a full batch, I’ll use a box grater.
I like to add garlic and onions to these as well, so I put those on to sauté while I’m grating veggies. Then everything gets mixed up in a big bowl and dropped into a hot pan to cook for a few minutes on each side.
If you aren’t familiar with beets, let me give you one piece of advice: wear gloves. Beets stain and your hands will be dark pink for a couple of days. It did not stain the bowl of my food processor, but I did have to spray bleach water on my white cutting board.
To make these fritters vegan, swap out the eggs for ground flaxseed or chia seed mixed with a few tablespoons of water. One tablespoon of ground flaxseed mixed with 3 tablespoons of water will give you the perfect egg substitute.
Can you make fritters ahead of time?
Yes! These easy fritters can be made a day ahead and reheated in the oven to crisp them up again.
I also tested freezing and reheating fritters. I made a large batch of these fritters, then froze half of them. Thaw frozen fritters overnight in the refrigerator, then slide them into a hot oven (350°F) for 15 – 20 minutes until they are hot and crispy. Just as good as the day they were made.
What to serve with fritters for dinner
I have served these with a tzatziki sauce (delicious!) and also with a cumin lime yogurt dipping sauce, which is provided in the recipe. I’d be lying if I said I haven’t eaten them straight out of the pan as well.
We had these fritters with grilled lamb loin chops and curried cauliflower, but I’ve also paired them with roasted chicken for dinner. I think they would even go well with a pork roast for family dinner.
For dessert, strawberry cream cheese cupcakes are always a hit!
What do I need to make this fritter recipe?
I recommend frying these in a cast iron skillet. If you don’t have one, it’s a very inexpensive investment that will last you forever, if cared for properly.
A food processor is also helpful for making quick work of grating the vegetables.
One thing that I use nearly every week is this scoop. It’s the perfect size for this fritter recipe, plus it is makes a nice cookie.
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Still looking for more? You can find additional recipes in my veggie cake e-book!
Sweet Potato and Beet Fritters
- 1 lb. sweet potatoes, peeled (about 1 large)
- 1/2 lb. red beets, peeled (about 2 medium)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup flour
- 2 eggs
- 1 1/2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 1/2 tsp. chili powder
- 2 tsp. curry powder
- 1/4 cup flat leaf Italian parsley, chopped
- 1 tbsp. olive oil
- + oil for frying
Cumin Lime Yogurt Dipping Sauce
- 1 cup plain Greek yogurt
- 1 tbsp. chopped cilantro
- 1 tbsp scallions, chopped
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1 tbsp. fresh lime juice
- Add 1 tbsp olive oil to a medium cast iron pan, over medium heat.
- Add garlic and onions, sauté until soft, about 8 minutes. When onions are soft, remove pan from heat and set aside to cool.
- While onions and garlic are cooking, shred sweet potato and beets using a food processor or box grater.
- Whisk eggs (or make flax egg) and add to a large bowl. Add garlic, onions, sweet potato, beets and parsley.
- Toss lightly to coat vegetables with egg, then add flour, salt, pepper, chili powder and curry powder.
- Toss to combine a few times, until mixture looks fairly uniform, making sure to scrape the bottom of the bowl.
- Over medium high heat, add enough oil to your pan to cover the bottom completely (this will depend of the size of your pan, just make sure the bottom of your pan is fully covered).
- Using a 1/4 cup measure or scoop, portion out fritters and lightly pack mixture with the palm of your hand before dropping into hot pan. Lightly press the top of the fritter to flatten it out.
- Cook for 4 - 5 minutes per side, then drain on paper towels.
Make cumin lime yogurt dipping sauce
- In a small bowl, combine all ingredients and whisk until smooth.
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Amount Per Serving: Calories: 191Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 55mgSodium: 764mgCarbohydrates: 27gFiber: 4gSugar: 8gProtein: 8g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.